Rum Glazed Eggnog Bread Pudding Recipe 415

RUM GLAZED EGGNOG BREAD PUDDING RECIPE - (4.1/5)

Rum Glazed Eggnog Bread Pudding Recipe - (4.1/5) image

Provided by dedmund

Number Of Ingredients 8

Ingredients

1 can of pillsbury grands flaky layers biscuits
4 eggs
1 cup Eggnog
1 cup sugar
1 tsp.. vanilla extract
1 tbsp. nutmeg
1 cup powdered sugar
a few splashes of Rum..just until the glaze is thick

Steps:

Bake up the biscuits and let them cool... In a large bowl, combine the eggs, sugar, vanilla, nutmeg and eggnog...until smooth... Now, cube up the cooled biscuits to about a 1″ size... Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally... Pour the biscuit/custard mix into a sprayed baking dish and bake it uncovered at 350 degrees for approx. 30 minutes, or until it's golden and cooked all the way through... While it's baking make the glaze Add the rum a little bit at a time, into the powdered sugar... Stir until it's to your desired thickness... While the bread pudding is still warm, glaze that baby up!

EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)

Eggnog Bread with Rum Sauce Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 13

Ingredients

Eggnog Bread:
1/2 cup butter; softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 cup eggnog
2 tsp vanilla
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp all spice
Rum Sauce:

Steps:

Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

HOLIDAY RUM EGGNOG BREAD

Holiday Rum Eggnog Bread image

Make and share this Holiday Rum Eggnog Bread recipe from Food.com.

Provided by OceanIvy

Categories Breads

Time 1h

Yield 1-3 loaves

Number Of Ingredients 11

Ingredients

2 eggs
1 cup eggnog
2 teaspoons rum extract
2 1/4 cups all-purpose flour
1/4-1/2 cup walnuts, chopped
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 350°.
Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
Blend in sugar, eggnog, butter, rum extract and vanilla extract.
Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
Pour the batter into pan(s).
If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
If baking the breads in the smaller pans, bake 35-40 minutes.
Cool 10 minutes, then remove from pan.
Cool breads completely, then wrap tightly. Keep in the refrigerator.

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